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Kalama-Dakos “Greek Bruschetta Rusks”

Happy Friday friends!

I am getting ready for my virtual baklava cooking class coming up this Saturday! Exciting news on the virtual classes actually. I will have a full schedule coming soon of multiple classes available to everyone in the world. Please stay tuned in for this news.

Let’s get to the cooking! Okay if you do not know what dakos is let me explain. You know the Italian bruschetta right? The yummy toasted bread with diced tomatoes, garlic, olive oil, and herbs. Well, dakos is the Greek version of bruschetta. Made up of Greek rusks (paximadi) and olive oil, tomato, feta cheese, and oregano. Is your mouth watering yet? Well, I took the simple traditional dakos recipe and of course added my own twist. The secret ingredient “kalamata” olives hence the “kalama-dakos” name. I used my own kalamata dip recipe from the first cookbook and then layered the dip, rusks, then feta cheese, diced tomatoes, and herbs. Very easy to whip up in a matter of minutes and you only need a few ingredients.

**My sister loves football and she reminded me that Super Bowl Sunday is coming! Why not get the game ready with this fun appetizer?!

 

Kalamata Olive Tapenade Recipe

Ingredients:

Method:

 

  1. In a food processor combine all ingredients except tomatoes.
  2. Pulse until ingredients are well combined.
  3. Cut tomatoes in half and scoop out tomato seeds.
  4. Add to the mix and chill for about 2 hours so flavors can combine.

 

Kalama-Dakos Recipe

A new take on the traditional dakos.

Ingredients:

Method:

  1. Prepare the rusks. In a medium bowl add 1 cup of lukewarm water, 3 tablespoons of olive oil, and lemon juice. Whisk to combine then soak each rusk inside the mixture. You just want to soak each side for a couple of seconds, so it slightly softens the rusk. (Be careful to not make them soft.) Remove rusk from the bowl and set on a plate. Repeat the process until all the rusks have been prepared.
  2. Start layering the dakos in this order:  1 heaping tablespoon of kalamata dip, crumbled feta, and tomato to serve. Drizzle olive oil, and then serve with pepper and oregano.

 

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